Pistachio Creme Brulee With Blackberries And Pomegranate
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
38
Spice
40
Sweetness
35
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Pistachio (toasted)Directions:
1
Preheat the oven to 325 degrees F
2
Bring 2 quarts of water to a boil
3
Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios
4
Steep over medium-low heat 20 minutes, and then remove from the heat
5
Whisk together 1 cup of the sugar and the egg yolks in a large bowl
6
Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture
7
Add in the remaining cream, a little at a time, whisking constantly
8
When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl
9
Place 4 creme brulee ramekins into a 2-inch-deep baking pan
10
Evenly divide the custard between the ramekins, filling to the top
11
Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins
12
Cover with aluminum foil
13
Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes
14
Remove the ramekins from the water bath and refrigerate
15
Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes
16
When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes
17
Garnish with the blackberry-pomegranate mixture and serve immediately